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Beetroot & Chilli Chutney

A community recipe by

Not tested or verified by Nigella.com

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Introduction

As the lights have been switched on in Liverpool, I feel it's now completely acceptable to start celebrating christmas. I'm starting off by making chutneys as gifts, beginning with a slightly altered version (with some tips from Nigella) of a Beetroot & Chilli Chutney recipe I found in 'Delicious' magazine. The chutney is quite sweet but also slightly fiery, and so it is perfect with leftover turkey or ham.

p.s. this makes about 600-700 grams of chutney, which should fill two ordinary sized jam jars.

Ingredients

Makes: 2 ordinary sized jam jars

  • 500 grams raw beetroot
  • 1 red onion
  • 3 centimetres ginger
  • 2 cloves garlic
  • 2 red chillies
  • 250 millilitres red wine vinegar
  • 250 grams soft brown sugar
  • 1 teaspoon nigella seeds
  • 1 teaspoon mustard seeds
  • 2 grindings salt

Method

Beetroot & Chilli Chutney is a community recipe submitted by theaveragejosh and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Start by peeling and cutting the beetroot and onions into chunks and blitz them a few times in a foot processor until they are roughly chopped (or just chop them yourself). Next, throw in the chillies (deseeded), garlic (crushed and peeled) and ginger (peeled) and blitz everything until the beetroot and onion are finely chopped.
  2. Measure out your vinegar and sugar into a largish pan and swirl them together until the sugar is dissolved. Add the mustard seeds, nigella seeds and salt, then heat this up to just below boiling point. Tip in the rest of the veg from the processor and bring everything to the boil.
  3. On a medium heat, let everything bubble away for 30-40 minutes, stirring every 10 minutes or so to make sure nothing is sticking. If you need to steralise jars, do so now to fill the time, as well as a glass bowl and a spoon or jam funnel. When the chutney is ready, pour it into the steralised glass bowl and leave it to cool for 5-10 minutes, then spoon/pour the chutney between the two steralised jars. If the jars have been sealed properly (i.e. as per the instructions which come with them), this should last in your cupboard for months and months, maybe up to two years, but will need refrigerating once opened and used within 4 weeks.

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